In the bowl of a stand mixer fitted with the dough hook attachment, combine yeast mixture and 3 tablespoons rosemary infused olive oil. Beat at low speed, gradually adding flour mixture. Increase speed tomedium, and beat for 10 minutes or until dough is smooth and elastic. Spray a large bowl with nonstick cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm place (85 degree), fre from drats, for 50 to 60 minutes or until doubled in size.

On a lightly floured surface, divide dough into 24 equal portions, shape each portion into a ball. Generously brush 24 muffin cups with infused oil. Sprinkle ¼ teaspoon cornmeal into each muffin cup, and top with 1 dough ball. Brush with olive oil. Cover and let stand for 20 minutes. Using your fingers, make several indentations in each dough ball.

Bake for 20 minutes or until golden brown. Brush with remaining olvie oil and sprinkle with ramining 1 ½ teaspoons salt. Remove from pans, and cool on wire racks. Ends